Young, inspirational and talented, this month we bring to you a mouth-watering interview with Head Chef Luca Bianchi.


1. Your restaurant/business:

Mantecato Risotteria Italiana.

2. Describe your kitchens:

Young team, fresh seasonal product, working to deliver the best simple and authentic Italian food.

3. Favourite Chef Works item and why:

The Valais white short sleeve jacket. Great fabric, easy to work with and pretty fancy too.

4. First job:

La Locanda Della Pesa near Pavia, Lombardy, north of Italy. There I have learned how to cook real Italian food and importantly how to make a risotto Italian style, 'al dente'.

5. Your cookbook:

The Silver Spoon book, an inspirational book to use and get new ideas to create dishes. I love it!!!

6. Awards/Achievements:

Quattro Paste Restaurant, Sydney Morning Herald 2013 Good Food Guide nomination.

7. Your cooking inspiration:

Traditional and authentic Italian cuisine, delivering all the flavours that a Nonna meal would deliver.

8. Your speciality dish:

Risotto using Carnaroli Rice from Tenuta Castello, also Tagliatelle with pork and beef ragù, using Mauro Molino flour.

9. Favourite dish to eat:

Wagyu beef, risotto, pizza with potatoes and sausages.

10. Wierdest thing you have ever eaten:

Zebra steak, in Italy near San Remo, Liguria.

11. Favourite ice cream flavour:

Lemon, nice and fresh.

12. Favourite drink:

Jack Daniel’s and coke.

13. Favourite wine:

Nearco, from Col d'Orcia, a blend of Merlot, Cab. Sav. and Syrah, from Tuscany.

14. Who would you most like to cook for:

Alessandro Del Piero, a football player that played for Sydney 2 seasons.

15. Who would you least like to cook for:

For people that think are foodies and are not here to enjoy my cuisine but judge it.

16. Favourite things to do outside of the kitchen:

Meet up with friends and discuss future travel adventure.

17. Your latest project:

It’s classified!

18. Favourite city and why:

Sydney, amazing location, life style and multiethnic.

19. Your greatest indulgence:

Lollies. The fizzy cokes, take me back to my childhood.

20. Your all time best culinary tip:

Butter and parmesan cheese, never enough.